Black Tsar
Russian Imperial Stout
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Ingredients
MASH:
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Oats, Malted (1.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
EXTRACT:
10 lbs Light Dry Extract (8.0 SRM)
HOPS:
2.00 oz Chinook [13.00 %] - Boil 60.0 min 37.4 IBUs
1.00 oz Eroica [13.00 %] - Boil 60.0 min 18.7 IBUs
YEAST & ADDITIVES:
1.00 tsp Irish Moss
Belgian Abbey II (Wyeast Labs #1762)
Beer Profile
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.0 %
Bitterness: 56.2 IBUs
Est Color: 39.7 SRM
Wort will be racked onto fresh yeast cake from a low hop Wit (same day as the Wit is bottled if at all possible)
Tear it to pieces.
Russian Imperial Stout
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Ingredients
MASH:
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Oats, Malted (1.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
EXTRACT:
10 lbs Light Dry Extract (8.0 SRM)
HOPS:
2.00 oz Chinook [13.00 %] - Boil 60.0 min 37.4 IBUs
1.00 oz Eroica [13.00 %] - Boil 60.0 min 18.7 IBUs
YEAST & ADDITIVES:
1.00 tsp Irish Moss
Belgian Abbey II (Wyeast Labs #1762)
Beer Profile
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.0 %
Bitterness: 56.2 IBUs
Est Color: 39.7 SRM
Wort will be racked onto fresh yeast cake from a low hop Wit (same day as the Wit is bottled if at all possible)
Tear it to pieces.